FISH AND HUSH PUPPY SKILLET WITH KETCHUP TARTAR SAUCE

Fish and Hush Puppy Skillet With Ketchup Tartar Sauce image

Provided by ratherbeswimmin

Categories Catfish

Time 52m

Yield 10 serving(s)

Number Of Ingredients 16

2 cups self-rising cornmeal mix
1/4 cup sliced scallion
1 red jalapeno chile, seeded and minced
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup lager beer
1/2 cup buttermilk
1 egg
1/4 cup canola oil
2 catfish fillets, cut into 2-inch pieces (8 oz. each)
1/2 cup fish-fry mix (we use Zatarain's)
1/2 cup ketchup
1/3 cup mayonnaise
2 tablespoons dill pickle relish
1/2 teaspoon prepared horseradish

Steps:

Preheat oven to 450°.
Combine the cornmeal mix, scallions, jalapeno, garlic, salt, and pepper in a bowl.
Whisk together the beer, buttermilk, and egg; stir into cornmeal mixture; set aside.
Heat oil in a 10-inch cast-iron skillet until it shimmers.
Dredge each fish piece in fish-fry mix, then fry, on only one side, in hot oil, 2 minutes.
Pour hush puppy batter over fish in skillet.
Transfer skillet to oven and bake until hush puppy is golden and a toothpick inserted in the center comes out clean, about 15 minutes.
Let meal rest 5 minutes, then loosen edges with a knife.
Top skillet with a serving plate, and flip both the plate and skillet over together quickly (Use caution, skillet will still be very hot).
Cut into wedges and serve with sauce.
Sauce: whisk together ketchup, mayonnaise, relish, and horseradish in a small bowl.